Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice

Ying, Dan Yang; Schwander, Stephanie; Weerakkody, Rangika; Sanguansri, Luz; Gantenbein-Demarchi, Corinne; Augustin, Mary Ann

doi:10.1016/j.jff.2012.08.009

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice
Authors:	Ying, Dan Yang Schwander, Stephanie Weerakkody, Rangika Sanguansri, Luz Gantenbein-Demarchi, Corinne Augustin, Mary Ann
DOI:	10.1016/j.jff.2012.08.009
Published in:	Journal of Functional Foods
Volume(Issue):	5
Page(s):	98
Pages to:	105
Issue Date:	2013
Publisher / Ed. Institution:	Elsevier
ISSN:	1756-4646
Language:	English
Subjects:	Fruit Juice; Lactobacillus rhamnosus GG; Probiotic; Encapsulation
Subject (DDC):	663: Beverage technology
Abstract:	This study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25°C over a 5-week period. The LGG was encapsulated in matrices comprising (i) whey protein isolate (WPI) alone, (ii) WPI in combination with physically-modified resistant starch (RS) at various ratios (4:1, 1:1 and 1:4), or (iii) RS alone. All microencapsulated LGG formulations containing WPI alone or WPI in combination with RS provided better protection to LGG in apple juice and citrate buffer compared to the formulation containing RS alone. We suggest that the protection afforded by formulations containing WPI alone or in combination with RS is due to the ability of WPI to create a buffered microenvironment within the hydrated colloid particle surrounding the embedded LGG, thus insolating the bacteria from the stresses of the low pH external environment.
URI:	https://digitalcollection.zhaw.ch/handle/11475/6544
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Ying, D. Y., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., & Augustin, M. A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods, 5, 98–105. https://doi.org/10.1016/j.jff.2012.08.009

Ying, D.Y. et al. (2013) ‘Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice’, Journal of Functional Foods, 5, pp. 98–105. Available at: https://doi.org/10.1016/j.jff.2012.08.009.

D. Y. Ying, S. Schwander, R. Weerakkody, L. Sanguansri, C. Gantenbein-Demarchi, and M. A. Augustin, “Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice,” Journal of Functional Foods, vol. 5, pp. 98–105, 2013, doi: 10.1016/j.jff.2012.08.009.

YING, Dan Yang, Stephanie SCHWANDER, Rangika WEERAKKODY, Luz SANGUANSRI, Corinne GANTENBEIN-DEMARCHI und Mary Ann AUGUSTIN, 2013. Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods. 2013. Bd. 5, S. 98–105. DOI 10.1016/j.jff.2012.08.009

Ying, Dan Yang, Stephanie Schwander, Rangika Weerakkody, Luz Sanguansri, Corinne Gantenbein-Demarchi, and Mary Ann Augustin. 2013. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods 5: 98–105. https://doi.org/10.1016/j.jff.2012.08.009.

Ying, Dan Yang, et al. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods, vol. 5, 2013, pp. 98–105, https://doi.org/10.1016/j.jff.2012.08.009.